Scallops With Cauliflower Recipe

Name: Scallops With Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cut into florets; 3 tablespoons olive oil; 1 (9 ounce) package spinach; 1 shallot, chopped, divided; ¼ teaspoon cinnamon; 6 sea scallops; 6 tablespoons butter; 6 sage leaves; 3 tablespoons dried tart cherries; 2 tablespoons capers, drained

Servings: persons

1 head cauliflower, cut into florets
3 tablespoons olive oil
1 (9 ounce) package spinach
1 shallot, chopped, divided
¼ teaspoon cinnamon
6 sea scallops
6 tablespoons butter
6 sage leaves
3 tablespoons dried tart cherries
2 tablespoons capers, drained

1
In a large pot of boiling salted water cook cauliflower until tender (5-10 minutes), drain and then transfer to serving dish.
2
In the same pot heat 1 tablespoon oil over medium high heat.
3
Stir in spinach and toss until wilted (2-5 minutes).
4
Transfer spinach to sieve set over large bowl and drain.
5
****veggies can be prepared 2 hours ahead of time and set aside.
6
***.
7
In same pot heat one tablespoon of the oil and add half the shallot and saute for 1 minutes.
8
Sprinkle cauliflower with cinnamon, salt and pepper.
9
Add to pot along with the spinach and toss until heated through -- 3-5 minutes.
10
Divide vegetables among 6 plates.
11
Meanwhile heat the remaining oil (1 T) in a skillet over high heat.
12
Sprinkle scallops with salt and pepper and then add to skillet; searing until done (2-5 minutes).
13
Place one scallop on each plate.
14
Melt butter in same skillet and add the rest of the shallots and the final ingredients (sage - capers), cooking until butter browns (2-5 minutes).
15
Spoon sauce over scallops and serve.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head cauliflower, cut into florets, 3 tablespoons olive oil, 1 (9 ounce) package spinach, 1 shallot, chopped, divided, and more.

Yes, Scallops With Cauliflower falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Cauliflower

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